Fish Stew (Moqueca de Peixe)

This traditional Brazilian seafood dish recipe comes from the state of Bahia in northern Brazil. The dish, moqueca de peixe, (moo-KAY-ka duh PAY-shuh) is a tropical fish stew fragrant with garlic and peppers, and enriched with coconut milk.

Yield: 6 servings (serving size: 1 1/2 cups)

Ingredients

• 1/3 cup fresh lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1 (1 1/2-pound) sea bass or halibut fillet, cut into 1/2-inch wide strips
• 1 1/2 pounds large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cups finely chopped onion
• 1 cup finely chopped green bell pepper
• 1 cup finely chopped red bell pepper
• 3/4 cup minced green onions (about 1 bunch)
• 5 garlic cloves, minced
• 1 bay leaf
• 2 cups chopped tomato (about 2 large)
• 1/2 cup minced fresh cilantro, divided
• 2 (8-ounce) bottles clam juice
• 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
• 1 cup light coconut milk
• 1/4 teaspoon ground red pepper
   

Preparation

Combine first 6 ingredients in a large bowl; toss to coat. Marinate in refrigerator 30 minutes.
Heat oil in a large Dutch oven over medium heat. Add the onion, bell peppers, green onions, garlic, and bay leaf; cook 6 minutes, stirring occasionally. Increase heat to medium-high; add tomato, and cook 2 minutes. Add 1/4 cup cilantro, clam juice, and broth. Bring to a boil; reduce heat, and simmer 10 minutes. Discard bay leaf.
Place one-third of vegetable mixture in a blender, and puree until smooth. Pour pureed vegetable mixture into pan. Repeat procedure with remaining vegetable mixture. Add coconut milk and red pepper to pureed vegetable mixture. Bring to a boil over medium-high heat; cook 3 minutes. Add fish mixture; cook 3 minutes or until fish is done. Sprinkle with 1/4 cup cilantro.